JP2711290B2 - Processing method of protein raw material for soy sauce koji - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for treating a protein raw material when producing soy sauce noodles.

<Conventional technology> Conventionally, soy sauce koji is made by roasting wheat, which is a starch raw material, with a sand bath-type roasting device, breaking it, and cooling protein raw materials such as defatted soybeans that have been sprinkled and steamed under pressure. And koji mold are mixed and manufactured using koji making equipment (for example, “Brewery Engineering”,
17 pages, Korin Shoin, issued June 5, 1969).

In addition, large soy sauce manufacturers use raw materials of 160-210
℃, heated and pressurized with superheated steam of ^{3 to} 10 kg / cm ² ,
After heating and pressurizing with saturated steam at 143 to 183 ° C, the raw material is denatured by discharging the mixture under low pressure (for example, Japanese Patent Publication No. 55-42814).

<Problems to be Solved by the Invention> To produce soy sauce koji, the koji substrate is continuously ventilated. However, when the protein raw material is steamed, the steam becomes drained and the steam raw material has excessive moisture. In the state where the scattered spots were present, the temperature could not be controlled in that part, and germs could easily proliferate, and good quality koji could not be obtained.

Further, an apparatus for denaturing a raw material with 3 to 10 kg / cm ² of steam is inferior in economical efficiency due to high equipment cost.

<Means for Solving the Problems> Therefore, the present inventors fluidized a protein material for soy sauce koji such as defatted soybean or the like with a hydrolyzed raw material in a gas atmosphere at 120 to 400 ° C. within 4 minutes and roasted. By hydrolyzing to obtain the target water content of the protein raw material, the above-mentioned conventional difficulty was solved.

In this treatment method, the temperature of the gas atmosphere is 120 to 4
00 ° C. If the temperature is lower than 120 ° C, the denaturation of the protein will be incomplete, and if it is higher than 400 ° C, the protein will be overdenatured, which is not preferable.

In such a gaseous atmosphere, for example, air heating by a gas burner heating blower can be performed. In that case, the processing time is within 4 minutes, preferably around 1 minute. This processing time is set in relation to the water content of the defatted soybeans to be processed, but not more than 4 minutes is not preferable in view of economy.
It is preferable to set the time as short as possible within a range that does not hinder roasting.

In order to fluidize and roast, for example, the raw material put in a rotary box that moves on a punching metal is passed through the heated air from below to fluidly roast.

The raw defatted soybeans and the like before the practice of the present invention have no water content and have a water content of 7 to 13%. Means to adjust these to around 60%. This watering treatment can be carried out very easily by watering and stirring a fixed amount on a conveyor which moves the raw material as a thin layer.

<Action> By such a method, actions such as denaturation of protein, disintegration of tissue such as defatted soybean, and the like are generated, and accurate water adjustment can be achieved by water addition, and the growth of Aspergillus can be favorably performed.

 Hereinafter, the present invention will be described in detail with reference to examples.

<Example> 50 kg of defatted soybean having 9.6% moisture was put in a rotary box moving on a punching metal, and heated roasting was passed through from below to perform fluid roasting. At this time, the temperature of the heated air was 260 ° C., the blowing speed was 3 m / sec, and the roasting time for defatted soybeans was 60 seconds.

 The resulting defatted soybean had a water content of 3.6%.

66 kg of water was added to the defatted soybeans to give a water content of 60.0% by water treatment. Then, 46 kg of cracked wheat and a seed koji mold were added according to a conventional method, and the mixture was uniformly stirred in a mixer. The koji making was carried out for 40 hours by using.

 As a result, a good quality koji product was obtained.

<Effect of the Invention> As described above, the protein raw material for soy sauce koji according to the present invention is fluidized in a high-temperature gas atmosphere, roasted, and then subjected to water treatment, as described above. It has such features.

Since the water content of the protein material can be controlled by the amount of water added, it is possible to obtain a uniform and accurate water content.
There is no lump with excessive moisture, the ventilation to the koji substrate is uniform, and the temperature of the koji can be easily adjusted.

Easy maintenance during koji making.

The fluid roasting process eliminates the use of over-denatured protein raw materials, thereby improving nitrogen utilization.

Good quality koji can be obtained because the proliferation of various bacteria during koji making is reduced.

Light-colored soy sauce can be easily produced as compared with the steaming treatment.

Further, the following features were obtained with respect to the apparatus surface and running cost.

There is no wastewater from raw material processing, and processing costs are reduced.

In contrast to the conventional steaming device and the cooling device, the present invention is only a roasting device, and the equipment cost can be reduced.

The roasting process can reduce running costs by circulating and using hot air.

Claims (1)

(57) [Claims] 1. A soy sauce koji characterized in that a protein material for soy sauce koji such as defatted soybean or a material obtained by adding the same is fluidized in a gas atmosphere at 120 to 400 ° C. within 4 minutes, roasted, and then subjected to a water treatment. Of raw material for protein.